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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is for my son in college. I designated 2 servings for a college student, but for a family with young children this would feed 4. Ingredients:
1 lb boneless skinless chicken breast |
1 (10 ounce) can cream of mushroom soup |
water |
cooking oil |
2 cups rice |
4 cups water |
Directions:
1. Cut chicken into bite-sized pieces. Smaller pieces will cook faster.
2. Pour a little cooking oil into a fry pan so it makes about a 3 inch circle.
3. Heat the oil in the pan at medium high until it loses its thickness and races around the pan when you tip it.
4. Add the chicken; be careful of splashing the oil. Turn the stove down to medium.
5. Cook the chicken on all sides, turning the pieces frequently. If you choose to cook it fast on high heat you must stir constantly (stir fry) using two utensils. Wooden utensils are best.
6. Add can of mushroom soup. Fill the empty soup can with water and add that as well.
7. Stir until the mushroom soup and water smooth out. You can let the soup boil a little but turn the heat down until it's barely bubbling. You don't need a lid.
8. Technically you should mix the soup and water in a separate bowl and get all the lumps out, but why dirty an extra bowl?.
9. Now start your rice. Cook it any way you want.
10. Most people boil the water first then add the rice. Turn the stove down to the lowest setting and simmer for 20-25 minutes.
11. Grandpa boils the rice and water together and then turns the heat down. It's OK if you prefer the Grandpa method. Sometimes it depends on the kind of pan you are using and whether you have a gas or electric stove.
12. When the rice is done, the chicken is done.
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